
Honestly don’t know whether to call these brownies or fudge, because they are SO moist and fudgy. But, since they’re made by a nutritionist you KNOW they are completely healthy!
In fact, you could totally eat these for breakfast. I won’t tell 😉

Every Fall I love making all things pumpkin, but these, THESE babies have become my go-to. Something about pumpkin in brownie form, just feels so right.
So ditch the sugar laden PSL, and grab a fudgy pumpkin brownie instead.

Ultimate Pumpkin Fudgy Brownies
Move over PSL, these brownies are where it's at. Fudgy, chocolatey, and pumpkin spice-y.
Ingredients
- 1 Package/Can Pumpkin
- 1/4 Cup Coconut Sugar
- 1 Egg Vegans can omit, just adds extra "fudge factor"
- 1 Teaspoon Vanill
- 1/2 Cup Cacao powder Unsweetened
- 1/4 Cup Cashew butter Or nut/seed butter of choice - tahini would be amazing!
- 1 Teaspoon Pumpkin Pie Spice I love Primal Palate
- 1/4 Cup Coconut Flour
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
OPTIONAL
- 1 Cup Chocolate chips
- 1 Cup Chopped Walnuts
- 1/4 Cup Shredded Coconut Flakes
Instructions
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Preheat oven to 350 F.
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Mix exx, pumpkin, and sugar until well combined. Add dry ingredeints, and combine thoroughly. (Depending on the brand of Coconut flour you use, you may need to add a few tablespoons of milk/water)
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Transfer mixture to an 8x8 baking dish (Either sprayed or lined with parchment)
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Bake for ~50-60 minutes, or until top has set.
Note: These babies are moist! It's just the pumpkin 🙂
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Cut into 9 squares, and enjoy!
Recipe Notes
Note: Store in the refrigerator (they honestly just get even better) for 3-5 days, or the freezer for up to 5 months. Then when you’re ready, just pop one out for a few hours to thaw, or in the microwave for a few seconds.
Hello my dear Jasmine,
Thought that I would say hello, and check out your website. Hope that all is well with you. Love, Colleen Batt
Hi Colleen! SO wonderful to hear from you! Thanks so much for checking out my site! xo
Jasmine: What a great website! Love you, Di